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Old 07-01-2011, 05:05 PM   #11
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I Tslked my DH and 2 daughters into tryin french cries that were cooked in duck fat. I figured they wiu;d all have a rude comment about them but was I surprised they called from San Francisco to tell me how wonderful and tasty they were, Go figure. Now to get them to take me for some.
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Old 07-01-2011, 06:29 PM   #12
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Quote:
Originally Posted by LindaZ View Post
I hear duck fat works very will to make good fried potatos, I have not tried duck fat, but I have it on good authority that it works very well. I cook mine in olive oil and butter that has been heated very hot. Hot oil will brown and not soak into the potatos, if the oil is not hot, the potatos soak it up and they turn mushy. Also make sure to dry your potatos before cooking, pat them between paper towels to remove any water or juice from the potato, and don't crowd them. Fry in small batches. Hope this helps.
duck fat, by all means! if you have some--or know somebody who has some....sorry, i'm still out of my mind over getting my duck fat in the mail today. i sliced up every potato in the house, tossed them together with the liquid golden elixir, rosemary, chives, sea salt and cracked pepper, and baked them in a hot oven til brownish at the edges....the whole story is told in the duck fat blog where i first held court earlier today with my little duck fat meets-potato tale....
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Old 07-01-2011, 08:01 PM   #13
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I remember my mom opening a can of boiled potatoes, dumping them in a skillet,
using the open can to roughly chop them, and having these delicious crispy fried
taters with some onions!
Piece of cake, I thought, years later when I started cooking.. nooo problemo!

Yeah, right. Took me forever to figure out that I needed more oil, dry potatoes,
and most importantly... to leave the things alone while they did what they did.
Fried potatoes are a patience food!
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Old 07-01-2011, 08:14 PM   #14
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Quote:
Originally Posted by GrillingFool View Post
I remember my mom opening a can of boiled potatoes, dumping them in a skillet,
using the open can to roughly chop them, and having these delicious crispy fried
taters with some onions!
Piece of cake, I thought, years later when I started cooking.. nooo problemo!

Yeah, right. Took me forever to figure out that I needed more oil, dry potatoes,
and most importantly... to leave the things alone while they did what they did.
Fried potatoes are a patience food!
yeah, the patience and not-disturbing-the-potatoes-in-the-pan part of frying potatoes has always been my downfall. i can't seem to leave potatoes to themselves without poking, prying, peeking, and inevitably harassing them to death....
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